Irresistible Apple Snickerdoodles Recipe for Fall Bliss
The Secret to Irresistible Apple Snickerdoodles
If you’re looking for a cookie that embodies the cozy essence of fall, then these Apple Snickerdoodles are your answer. Imagine biting into a warm, chewy cookie with gooey caramelized apples nestled inside, all enveloped in a sweet cinnamon-sugar coating. The combination of brown butter and freshly diced gala apples creates a delightful flavor explosion that will have everyone coming back for seconds. Whether you’re baking for a gathering or simply indulging yourself, these cookies are bound to become a seasonal favorite.
Why You’ll Love This Apple Snickerdoodles
– The warm flavors of brown butter and cinnamon create an irresistible aroma that fills your kitchen.
– Each bite features soft, chewy cookies with the added surprise of caramelized apple chunks.
– Perfect for sharing during fall gatherings or cozy nights at home.
– Easy-to-follow recipe ensures that even novice bakers can achieve great results.
– The chill time allows you to prepare the dough ahead, making it convenient for busy schedules.
Preparation Phase & Tools to Use
To make these delicious Apple Snickerdoodles, you’ll need the following tools:
– Mixing bowls: For combining dry and wet ingredients easily.
– Whisk: To ensure your ingredients are well blended without clumps.
– Pot: For browning butter and caramelizing apples.
– Cookie scoop: For evenly sized cookies that bake uniformly.
– Baking sheet: Essential for laying out your cookies before baking.
– Parchment paper: Keeps cookies from sticking and makes cleanup easier.
Preparation Tips
For the best results with your Apple Snickerdoodles, make sure to chill the dough thoroughly before baking; this helps prevent spreading. Use fresh gala apples for optimal flavor and sweetness, and don’t skip the step of browning the butter—it adds depth to your cookies. Lastly, keep an eye on them while baking; they should be set around the edges but still puffy in the center when they’re done.
Ingredients for this Apple Snickerdoodles
For the Caramelized Apples
– 250 grams peeled and finely diced gala apples (about 4-5 small apples)
– 50 grams dark brown sugar
– 1 1/2 teaspoons ground cinnamon
– pinch of salt
– lemon juice from one small lemon
For the Cookies
– 184 grams unsalted butter (European-style preferred) (browned to 150 grams (approximately 3/4 cup))
– 100 grams dark brown sugar
– 100 grams granulated sugar
– 2 teaspoons vanilla bean paste or extract
– 1 egg (room temperature)
– 1 egg yolk (room temperature)
– 250 grams all purpose flour
– 1 teaspoon baking soda
– 1 teaspoon cream of tartar
– 1 teaspoon ground cinnamon
– 1/2 teaspoon fine sea salt
– 5 grams cornstarch
For Coating
– 66 grams granulated sugar
– 1 tablespoon ground cinnamon
Apple Snickerdoodles
There’s just something about the combination of warm spices, sweet apples, and chewy cookie goodness that makes my heart sing. If you’re looking to embrace the cozy vibes of fall, these Apple Snickerdoodles are just what you need. The buttery, caramelized apples nestled in a snickerdoodle cookie will have you reaching for seconds (and thirds!). Let’s dive into how you can whip up this delightful treat in no time!
Step-by-Step Instructions
Step 1: Prepare the Apples
Start by peeling and finely dicing your gala apples. You’ll want about 250 grams—this is roughly 4 to 5 small apples. Toss them together with dark brown sugar, ground cinnamon, salt, and lemon juice in a bowl until everything is nicely combined. Then, heat them on the stove over low to medium heat. Cook them down for about 10 minutes until they’re beautifully browned and caramelized. Once done, set them aside in the fridge to chill while you prepare the cookie dough.
Step 2: Brown the Butter
Now it’s time for that rich flavor boost! Melt your unsalted butter in a pot over medium heat. As it melts, you’ll hear it crackling and sizzling—that’s music to our ears! Keep stirring occasionally until the bubbling subsides and it begins to foam. Soon enough, you’ll see golden milk solids floating around as your butter turns a lovely golden brown color. Once it’s reached that perfect stage, pour it into another container and let it cool in the fridge for about 10 minutes.
Step 3: Mix Dry Ingredients
While your butter chills, whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch in a separate bowl. This step is essential as it ensures all your leavening agents are evenly distributed throughout your cookies. Set this mixture aside for later.
Step 4: Combine Wet Ingredients
In a large mixing bowl, whisk together your cooled brown butter with both dark brown sugar and granulated sugar until well combined. Add in vanilla bean paste or extract for that extra layer of flavor (trust me; it’s worth it!). Next, incorporate one whole egg and an additional egg yolk at room temperature—this will give your cookies that soft and chewy texture we all love. Finally, gently fold in those cooled caramelized apples until everything is nicely mixed.
Step 5: Form the Dough
Once your wet ingredients are ready, it’s time to bring everything together! Gradually add the dry ingredient mixture to the wet ingredients while gently folding until just combined. Be careful not to overmix; you want a nice dough consistency without any flour pockets showing. Cover the dough tightly with plastic wrap or a lid and chill it in the fridge for 2-3 hours—this step is crucial for developing flavor!
Step 6: Preheat & Prepare Baking Sheet
When you’re ready to bake (and your home is filled with anticipation), preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easy-peasy! In a small bowl, combine granulated sugar with ground cinnamon for the coating—you’ll roll those delicious cookie balls right in here!
Step 7: Shape & Bake Cookies
Using a cookie scoop (I recommend around 1.125 oz or about two heaping tablespoons), portion out the dough and roll each ball generously in that cinnamon-sugar mixture. Place them on your prepared baking sheet with enough space (about 2-3 inches apart) to allow them room to spread as they bake. Bake these beauties for 12-14 minutes until their edges are set and lightly golden brown—don’t worry; they’ll continue cooking on the pan after you take them out!
Notes
The beauty of Apple Snickerdoodles lies not only in their delicious taste but also in their versatility! Feel free to substitute different types of apples based on what you have available or prefer—Granny Smith adds a nice tartness while Honeycrisp offers sweetness! You could even mix in nuts like walnuts or pecans for an added crunch or swap some of the granulated sugar for coconut sugar if you’re looking for less refined alternatives.
Don’t hesitate to elevate these cookies further by adding spices such as nutmeg or cardamom into the mix; they complement apple beautifully and transport you straight into autumn bliss.
Watch Out for These Mistakes While Cooking
– Using cold ingredients can affect how well they combine.
– Overcooking the butter may result in burnt flavors rather than rich nuttiness.
– Not chilling the dough long enough can lead to flat cookies.
– Forgetting to space cookies adequately on the baking sheet can cause them to merge.
Storage Instructions
If you happen to have leftovers (which I doubt!), store them in an airtight container at room temperature for up to three days. For longer storage, freeze unbaked cookie balls wrapped tightly in plastic wrap or stored in a freezer-safe bag for up to three months—just bake straight from frozen when you’re ready for more deliciousness!
Estimated Nutrition
– Calories: Approximately 180 per cookie
– Protein: 2g
– Fat: 8g
– Carbs: 26g
Frequently Asked Questions
Can I use other types of apples?
Absolutely! While gala apples work wonderfully due to their sweetness and texture, feel free to experiment with others like Honeycrisp or Granny Smith based on your taste preference.
How do I know when my cookies are done?
The edges should be set and lightly golden brown while the tops remain puffy yet slightly underdone; they’ll firm up as they cool on the baking sheet.
Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free blend designed for baking—just be sure it contains xanthan gum or another binding agent.
Conclusion
I hope you’re feeling inspired to bake these scrumptious Apple Snickerdoodles! Nothing beats that warm aroma filling your kitchen as they come out of the oven. Give this recipe a try and share how yours turn out—I’d love hearing about your fall baking adventures!
Apple Snickerdoodles
Ingredients
Method
- Prepare the apples by peeling and finely dicing them. Toss with dark brown sugar, ground cinnamon, salt, and lemon juice. Cook on low to medium heat for about 10 minutes until caramelized. Chill in the fridge.
- Melt unsalted butter in a pot over medium heat, stirring until it turns golden brown. Pour into another container and let it cool in the fridge for about 10 minutes.
- Whisk together all-purpose flour, baking soda, cream of tartar, ground cinnamon, fine sea salt, and cornstarch in a separate bowl. Set aside.
- In a large mixing bowl, whisk together cooled brown butter, dark brown sugar, and granulated sugar. Add vanilla, one egg, and an egg yolk. Fold in caramelized apples.
- Gradually add dry ingredients to wet ingredients, folding until just combined. Chill the dough in the fridge for 2-3 hours.
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper. Combine granulated sugar and ground cinnamon for coating.
- Using a cookie scoop, portion out the dough, roll in cinnamon-sugar mixture, and place on the baking sheet. Bake for 12-14 minutes until edges are set and lightly golden brown.
